Flank Steak, Tomatoes, and White Beans

This easy but sophisticated meal is flavored with white wine and garlic.

Total Time: 0:30

Prep: 0:10

Level:
Easy

Serves:
4

Ingredients

1 pt. grape tomatoes

4 clove garlic

3 tbsp. olive oil

Kosher salt and pepper

½ c. dry white wine

1 can small white beans

1½ lb. flank steak

½ c. roughly chopped fresh flat-leaf parsley

Directions

Make the roasted tomatoes: Heat oven to 425 degrees F. On a rimmed baking sheet, toss the tomatoes and garlic with 2 tablespoons oil and 1/2 teaspoon each salt and pepper; roast for 6 minutes.

Add the wine and beans and mix to combine. Roast until the tomatoes have begun to burst and the beans are heated through, 5 to 7 minutes more.

While tomatoes are roasting, make the steak: Heat the remaining tablespoon oil in a large skillet over medium heat. Season the steak with 1/2 teaspoon each salt and pepper and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing.

Toss the tomatoes and beans with the parsley and serve with the steak.